Christmas pudding is a dessert served on Christmas in the UK, it’s a a steamed/boiled fruit cake with spices. Similar to a rich fruit cake which is boiled. I’m not the biggest fan of rich fruit cakes, but the Hubster is a traditionalist when it comes to Christmas. The great thing about Christmas puddings and Christmas cakes is that they keep well. This recipe below keeps for at least 3 months.
125g Dried Mixed Fruit
25g Glace Cherries
40g Bread Crumbs
60g Dark Brown Sugar
1/3 Baking Powder
35g Plain Flour
1/3 Tsp Mixed Spice
1/2 Orange Zest
50g Suet Vegetable
1/2 Cooking Apple
15g Chopped Almond
Soak the dried fruits and brandy over night.
In a large bowl add flour, baking powder, sugar, bread crumbs, zest, almonds, eggs, apples chopped and suet, soaked fruit and any brandy left in the bowl.
Mix everything together well.
Lightly butter a heat proof pudding bowl, and pour into the mixture,
Cover the top with 2 discs of grease proof paper. Cover the top with foil, Place the pudding bowl in a large pan with hot boil water until goes half way up the bowl. Cover and steam for 6 hours topping up with hot water every so often.
After 6 hours remove the bowl from the pan and allow to cool completely.If storing then remove the grease proof paper and cover with fresh grease proof paper.
To re-heat steam for 2 hours[yumprint-recipe id=’20’]